I'm giving this recipe 5 stars for innovative thinking and surprisingly good results. I still think it needs a little black pepper, maybe some chili flakes - but I'm not going to harp on it. The whole time this was marinating I thought I may have finally gone too far left in the weird recipe category and would end up tossing 4 pounds of pork loin, but we were ALL very impressed with the finished product. Afer thawing and marinating in the pickle juice (I also used some pepperoncini juice - same diff - as I ran low on pickle juice) for about 20 hours, and cooking on the indoor grill for about 7 minutes total, this pork was super-tender, flavorful, delicious. And not nearly as pickle-in-yer-face as I thought it was going to be. I have a little leftover that I'm going to make cold pork sandwiches with on french rolls. Little mayo and black pepper (possibly a pickle or 2) and I will be in business. Thanks for the recipe!!
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I'm giving this recipe 5 stars for innovative thinking and surprisingly good results. I still...